Xanthan-based polysaccharide/protein nanoparticles: Preparation, characterization, encapsulation and stabilization of curcumin
This work presents the use of xanthan gum (XG) to prepare protein-containing nanoparticles (NPs). A biocompatible methodology of electrostatic complexation at acidic pH and subsequent thermal treatment is applied using the protein bovine serum albumin (BSA). The NPs have well-defined size and molar...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-12-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893921000438 |